Thursday, February 18, 2010

Roasted Asparagus and Eggs

I'm somewhat infatuated with eggs... I love learning different ways to eat them. Especially for dinner. I know they eat eggs at all meals throughout the world, but I'm used the American style of keeping eggs for breakfast. Through some interesting recipes I've made lately I'm discovering that a poached egg is a nice compliment to many things. And it really goes well in this dish with asparagus, Parmesan shavings and a bit of balsamic. Yum!

This recipe doesn't yield enough to make it a meal (unless you eat the entire thing with only one or two people) but it's a really elegant starter or side salad. Would be really nice to make when entertaining.

Roasted Asparagus and Eggs
Serves 4

1 bunch medium thick asparagus (1 pound), tough ends removed
2 Tbsp. olive oil
Coarse Salt
½ cup balsamic vinegar
1 tsp. light-brown sugar
1 Tbsp. cider vinegar
4 large eggs
2 ounces shaved Parmesan

Preheat the oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).

In a small saucepan, cook balsamic vinegar ans sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.

Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break on egg at a time into a cup, then tip cup into pan. Simmer until whits are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.

Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and egg.

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